Herb-roast turkey
Whether you're cooking your first or your fifteenth Christmas dinner, this herb-scented turkey is foolproof and has loads of flavour
Sage, leek & onion balls
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 16 small balls, plus 250g extra to stuff a 5kg turkey
Skip to ingredients
- 4 tbsp vegetable or sunflower oil
- 2 onionsfinely chopped
- 1 leekfinely sliced into rings
- 2 celerysticks, finely chopped
- 450g pack good-quality pork sausagemeat squeezed out
- 20g pack sageleaves finely chopped
- 140g white breadcrumb
- 1 large egg
- 8 smoked dry-cured streaky baconrashers, halved and stretched out a bit
- sagesprig, to garnish (optional)
Nutrition: per serving
- kcal131
- fat9g
- saturates2g
- carbs8g
- sugars1g
- fibre0g
- protein6g
- salt0.72glow
Method
step 1
Heat oven to 190C/170C fan/gas 5. Heat the oil in a large frying pan, then soften the onions, leek and celery for 15 mins with the pan covered. Put the sausagemeat into a bowl. Once the onion mix has cooled, tip onto the sausagemeat, add the sage, bread, egg and seasoning, then mix really well with your hands.
step 2
Set aside 250g to stuff the turkey, then shape the rest into 16 balls, wrapping each with bacon. Sit these on a non-stick baking sheet, cover with foil, then bake for 15 mins. Uncover, then bake 30 mins more until the bacon is golden. Garnish with a sage sprig, if you like.
